Nonaromatic organic acids of honeys

Abstract

Pot honeys have delicate, sweet and sour flavors, and are highly appreciated in tropical areas. Their acidity is usually high, and therefore, free acid values could contribute to characterize stingless bee honeys. Organic acids contribute to several honey properties and have been considered potentially useful to determine the origin of honeys. Among other components, organic acids have been studied as possible contributors to honeys' antioxidant and antibacterial activities. Some honey nonaromatic organic acids have been used as treatments against varroasis and small hive beetles. High acetic acid contents could indicate honey fermentation. The most important procedures to determine honey nonaromatic organic acids are enzymatic assays, chromatographic techniques, and capillary electrophoresis procedures. At the end of this chapter the advantages and disadvantages of each of them are summarized.